Recipe: Avocado Thai Lettuce Wraps

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Avocado Bar

Find avocados that give a little when you try to push your index finger into them. Plan for at least half an avocado per person (maybe a whole if that is the majority of your meal.) Cut avocados in half starting at the stem side and working your way around. Twist in half and remove pit if serving immediately; otherwise, the pit will keep the avocado from turning brown.) Sprinkling with fresh lemon juice will also preserve the color for a while.

Fillings

Chicken Salad

2 chicken breasts cooked and diced

2 ribs celery diced

1/4 cup dried cranberries

1/2 cup toasted sliced almonds

1/4-1/2 cup finely chopped red onion

1/2 - 1 cup Helmans mayo (depends how large your chicken breasts are)

Salt, pepper to taste

Pinch of sugar

1 tsp. Mrs. Dash (original)

Egg Salad

6 boiled and peeled eggs coarsely chopped. (Place raw eggs in water and bring to boil. Boil three (3) minutes and turn off heat. Let sit 11-14 minutes and peel immediately; otherwise you will have a green ring around the yolk.) Cool.

Add 1/2 cup finely chopped green onion.

1/2 cup (or more depending on your preference) Helmans Mayo

1 tsp Mrs. Dash (original)

Pinch sugar

Pinch salt

Blue Corn Chips

Salsa (if you would like)

Black Beans

Fresh Cilantro

Fresh Lemon Wedges

Fill avocado halves with filling of choice....enjoy!

Thai Lettuce Bar

Green Leaf Lettuce Leaves - At least three per person

Shredded carrots

Green onion - sliced

Red Cabbage - sliced thin

Cooked and pulled chicken breast (approx 1/2 breast per person)

Peanuts - roasted and salted (chopped)

Fresh Cilantro

Vermecielli rice Noodles (see recipe below)

Mae Plow sauce (or sweet garlic chili sauce of choice)

Teriyaki sauce

Toasted sesame seeds

Peanut sauce

Recipe for Noodles

Bring water to boil and add 1 tsp tumeric and 1 tsp red chili powder (can be found at Indian or Asian Markets.) Place vermecielli noodles and boil until soft (approx 3-5 minutes.) Drain and rinse (will become light yellow in color.) While still warm, add one (1) can of unsweetened coconut milk and 1/4 cup red curry paste to noodles. Add sugar and salt to taste. Let cool.

Let guests take a lettuce leaf and place as many items as they wish onto it, roll up and enjoy!